NAV BAR

Thursday, May 29, 2014

Tuscan Bruschetta

For
whatever reason, bruschetta screams Summer to me. Maybe it’s all the fresh
flavors. Maybe it’s that one of my favorite bruschetta recipes is served at a
restaurant in OBX, where we vacation every Summer. Whatever the reason, with
the unofficial kickoff of Summer behind us, I thought now was the perfect time
to serve up a warm weather favorite.

Tuscan Bruschetta*

Ingredients

Bruschetta
Topping:
1 cup cherry tomatoes

¼ cup
red onion, cut into 4 pieces

2
tablespoons olive oil

1
teaspoon balsamic vinegar

½ cup
fresh basil leaves

Salt
and pepper to taste

Tuscan
Bean Spread:

1 (15
oz.) can cannellini beans, drained and rinsed

¼ cup
loosely packed parsley leaves

2
tablespoons fresh lemon juice

1
tablespoon olive oil

1
garlic clove

Salt
and pepper to taste

1
loaf of a crusty bread*

2
tablespoons olive oil

Balsamic
vinegar glaze**

Directions

To
make the bruschetta topping, place all ingredients in a food processor and
pulse 3 to 4 times until the tomato mixture is uniform in size. Pour into a
small bowl and set aside. To make the Tuscan bean spread, using the same bowl
(no need to wash), add all the ingredients for the bean spread and pulse until
the mixture is smooth. To assemble the bruschetta, cut the bread into ½ inch
thick slices, brush with olive oil and grill on each side until lightly golden
brown. Cool to room temperature. Once cool, spread the bean mixture on the
grilled bread and top with the bruschetta mixture. Drizzle balsamic vinegar glaze
on top of each piece of bruschetta just before serving.

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hello, my name is nicole!
Nicole’s Curated Life started with a major shift in my life. Over time, it has become a place to share my journey to a life well lived. Whether through inspirational quotes, recipes, music or fitness and beauty tips, the goal is always to encourage my readers to embrace everything in their stories and use what they’ve collected (tangible and intangible) as tools for living a fulfilled life.